Ingredients

The following ingredients have 24 Servings
  • 12 ounces shortbread cookie crumbs (, see Notes (about 2 cups, 340 grams))
  • 1 cup chopped pecans (, divided (113 grams))
  • 4 ounces cream cheese (, at room temperature (113 grams))
  • ¼ cup caramel sauce or ice cream topping ((85 grams))
  • 8 ounces semi-sweet or bittersweet chocolate (, chopped (225 grams))
  • Additional caramel sauce for drizzling (, optional)

Instruction

  • Either by hand or with an electric mixer, combine the cookie crumbs, 3/4 cup pecans, cream cheese, and caramel sauce.
  • Form into 1-inch balls (I used a #40 cookie scoop). Place on a pan lined with parchment or wax paper and freeze for 10 minutes.
  • Meanwhile, melt the chocolate. Microwave on high in 30 second intervals until smooth, or place in a bowl over simmering water and melt until smooth.
  • Working with each ball individually, dip in the melted chocolate and use a spoon to make sure it is completely covered. Lift the ball out of the chocolate with a fork, tapping it gently on the side of the bowl to remove excess chocolate. Place back on the lined pan. Sprinkle with remaining pecans (see Notes). Repeat with remaining truffles.
  • Let sit at room temperature for 30-45 minutes to set, or place in the fridge for 15 minutes. Because these truffles contain cream cheese, they should be stored in the fridge.